Thursday, 2 August 2012
Meen Peerapattichathu (Traditional Fare, Sea food)
This is a very traditional, simple preparation using raw mango, bilimbi or kodampuli, according to the season. And generally, small fish or big fish cubed very small goes into this dish.
Anchovies, sardines or prawns: 500 g
Coconut: 1 cup
Green chillies: 10
Turmeric powder: 1/2tsp
Raw mango: 1, sliced or kodampuli: 3 pieces soaked in water
Ginger juliennes: 1 tbsp
Curry leaves: 2 sprigs
Coconut oil: 2 tbsps
Salt to taste
Coarsely crush coconut, green chillies, shallots, turmeric powder & a few curry leaves.
In an earthen “curry chatty”, put in the ground paste, ginger, raw mango, fish, curry leaves & salt.
Mix well & add half a cup of water.
Cover & cook on slow fire till done & all the water has evaporated.
Pour coconut oil before taking off the fire.
I used raw star fruit for this preparation.